Spices are like the good things in life. Spices nurture our health and have been used by Asian ancestors for many centuries.

Chinese cooks use liberal quantities of fresh ginger and garlic. The predominant note in their famous five spice blend is star anise - and the whole is finely ground to release the flavour quickly in stir-fried dishes. Indian cooking, while not necessarily hot, is characterized by the use of a greater range of dried powdery spices than any other cuisine in the world.

Thai food tends to be very hot with the tiny - and fiery - Thai chilies appearing in many dishes. The heat is tempered by the fresh light flavours of lemon grass and kaffir lime leaves and the soothing effect of coconut milk.

Up to 15 spices may be blended to flavor one dish, although all dishes at Raya Thai restaurant have been marginally modified for Western tastes.

Turmeric, for example, is a mild digestive; in Asian countries it’s taken to ease liver complaints and stomach ulcers. Boiled with milk and sugar, it is said to be a cure for colds. Women in Asia drink a blend of turmeric and water or munch on it to cleanse the womb, especially in the days following a period.

The recipe I would like to share with you this month is easy, spicy and not hot. You can play with the colours and different flavours.

Chicken curry:

1 kg cut chicken pieces, 8 tbsp oil, 200ml water, 1 dsp brown sugar, 300ml coconut milk, salt to taste

Spices: 1 large onion, 2 cloves of garlic, 4 candle nuts, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp galangal powder, 1 halved stalk lemon grass